Maquereau mariné à l'asiatique ou Shime-Saba

Hello everybody, it is me, Dave, welcome to our recipe site. Today, we're going to make a distinctive dish, Maquereau mariné à l'asiatique ou Shime-Saba. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Maquereau mariné à l'asiatique ou Shime-Saba is one of the most well liked of recent trending meals in the world. It's easy, it is quick, it tastes yummy. It is enjoyed by millions daily. They're nice and they look wonderful. Maquereau mariné à l'asiatique ou Shime-Saba is something which I've loved my whole life.

Many things affect the quality of taste from Maquereau mariné à l'asiatique ou Shime-Saba, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Maquereau mariné à l'asiatique ou Shime-Saba delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we have to first prepare a few components. You can have Maquereau mariné à l'asiatique ou Shime-Saba using 3 ingredients and 6 steps. Here is how you cook that.

Idéal pour les sushis, makis, salades etc etc
#poisson #3ingrédients #asianfood #cuisinedumonde

Ingredients and spices that need to be Take to make Maquereau mariné à l'asiatique ou Shime-Saba:

1. 1 maquereau bien frais
2. Gros sel
3. Vinaigre de riz

Steps to make to make Maquereau mariné à l'asiatique ou Shime-Saba

1. Faire préparer ou préparer le maquereau et lever les filets, enlever les arrêtes restantes à la pince à épiler
2. Déposer du gros sel dans un plat, mettre les filets côtés peau en dessous et badigeonnez de gros sel la chair, couvrir et laisser 30 minutes au frais.
3. Après, bien bien rincer les filets et les éponger avec du papiers absorbant, puis les recouvrir de vinaigre de riz, la chair ne dois pas être à l'extérieur, filmez et réserver au frais 1 heure.
4. Ensuite, sortir les filets du vinaigre, les retourner côté peau en haut et retirer la fine pélicule sur la peau avec délicatesse (à la main ou en s'aidant d'un couteau)
5. A cette étape les filets sont près à être utilisés, il est possible de brûlé la peau au chalumeau pour un goût de fumée.
6. Il n'y a plus qu'à déguster et se régaler.

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So that's going to wrap it up for this special food Recipe of Award-winning Maquereau mariné à l'asiatique ou Shime-Saba. Thanks so much for your time. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!